Ingredients
For Mishkaki
1 teaspoons of Tandoori Masalo
1 teaspoon of Kashmiri Masalo
1/2 cup of Natural Yogurt
1 lime
1 tablespoon of vinegar
2 tablespoon of oil
1 teaspoon of ginger and garlic paste
For Souvlaki
2 lbs beef or lamb cut into 1" cubes ( use lamb, Meat or Chicken)
12 cherry tomatoes or tomato wedges
1 tsp. black pepper
1 tsp. oregano
2 cloves garlic, finely minced
6 Tbs. Olive oil
2 medium onions, quatered
2 medium green peppers, cut into 1" pieces
12 fresh mushrooms
4 Tbs. Lemon juice
salt to taste
Method
This recipe takes two days. On the first day, prepare the meat and marinate. On the second day, prepare the veggies and cook. Place meat in a glass or plastic bowl. In a small bowl, combine black pepper, garlic and oregano and sprinkle mixture over meat. Mix well to coat.
In a blender, combine lemon juice and olive oil and blend. Pour over meat, cover and refrigerate overnight.
The next day, brush onions and green pepper with olive oil and sprinkle with salt and pepper to taste. Thread meat and veggies, alternating, on to skewers. Barbecue on grill, being careful not to overcook. Use remaining marinate to bush on while cooking. Before serving, sprinkle with salt and fresh lemon juice.
Serve on flat bread with tzatziki.
